- — Non-GMO, Raw, Vegan
- — Free of Cholesterol & Sodium
- — Rich in Manganese, Selenium, Niacin, and Copper
- — Contains Iron, Phosphorus and Vitamin B6
What is Long-Grain White Rice
There are many varieties of long rice, which differ in appearance, smell, and taste. Organic long-grain rice is the most popular variety. Its seeds are approximately 6 mm long. Unlike long-grain white rice, basmati rice has darker and longer seeds, which have a sweet taste and spicy aroma reminiscent of a nut’s flavor. Another example is jasmine rice that has a pleasant milky aroma that is similar to jasmine flower.
Organic long-grain white rice is usually used for salads, side dishes, and pilaf. It also goes well with seafood. Long grain white rice goes through all stages of processing and husk removal. That’s why its seeds are white, smooth, plain, and slightly transparent.
White Rice Diet
White rice contains a lot of fiber and does not contain gluten so that long-grain rice will be the perfect dish for a gluten-free diet. The absence of gluten makes this product hypoallergenic.
The calorie content of long-grain cooked rice is minimal, so it is recommended to use it as a main dish during a diet. However, excessive use can harm human health, so you should diversify your diet with other recipes.
Rice is rich in manganese and potassium. Manganese helps to absorb carbs rapidly and serves as a strength and energy source; potassium removes excess salt from the body.
The vitamin content in long-grain polished rice is much lower than in unhusked varieties, but the advantage of long-grain white rice is that its grains do not stick together and do not absorb lots of water. These properties make it perfect for cooking dishes that require grains to be crumbly.
How to Cook Long Grain Rice
- Pour the grains into a sieve and wash in warm water.
- Knead rice with your hands during the process.
- Wash the grains until the water becomes transparent.
- Wash the rice in cold water.
- Wait until the water drains.
- This process will prevent your rice from turning into mush when boiling.
